Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

Ingredients

• 0.3 teaspoon celery salt 
• 1 tablespoon chives minced
• 16 ounce coleslaw mix 
• 1 tablespoon dijon mustard 
• 0.3 cup egg substitute 
• 8 ounce yogurt plain fat-free
• 2 tablespoons optional: dill fresh chopped
• 1 teaspoon garlic minced
• 2 teaspoons juice of lime 
• 2 teaspoons lime zest 
• 1 pound lump crab meat fresh canned
• 0.5 cup panko bread crumbs 
• 0.3 cup parmesan cheese grated
• 1 tablespoon parsley chopped
• 0.1 teaspoon pepper 
• 0.5 teaspoon pepper sauce red
• 0.3 teaspoon salt 
• 1  shallots minced
• 2 teaspoons sugar 
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan

Directions

1. In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated.
2. Serve chilled.
3. In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper.
4. Serve chilled.
5. Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crabmeat and breadcrumbs into yogurt mixture.
6. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).
7. Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through.
8. Serve hot with coleslaw and lime dill yogurt sauce.